Keema Ghugni

Instructions

1. 1

   Cook the Yellow Peas

   • Wash the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside, retaining the cooking liquid.
2. 2

   Prepare the Masala Base

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke slightly.
   • Reduce the heat to medium. Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30 seconds until they release their aroma.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger and garlic paste. Cook for 2 minutes, stirring continuously, until the raw smell disappears.
3. 3

   Cook the Keema

   • Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema is well-browned and has released its moisture.
   • Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
   • Stir in the tomato puree, the remaining 1 tsp of salt, and the sugar. Cook for 6-8 minutes, until the tomatoes are cooked down and oil begins to separate at the edges of the masala.
4. 4

   Combine and Simmer

   • Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
   • Add the slit green chilies and mix everything gently.
   • If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
   • Let the Keema Ghugni rest, covered, for 5 minutes before serving.
   • Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.